How to Cook Small Lamb Chops
These pan-seared lamb chops are a high-protein, low-carb meal cooked in a skillet with butter, garlic, and herbs. Juicy, flavorful, and ready in under 10 minutes.
Ingredients
- 6-8 small rib lamb chops about 1 pound
- Kosher salt and black pepper
- Olive oil or clarified butter
- 2 tablespoons unsalted butter
- 4 cloves garlic smashed and peeled
- Flaky sea salt for garnish
- Chopped flat or curly-leaf parsley for garnish
Instructions
- Remove the lamb chops from the refrigerator at least 15 minutes before cooking to bring them to room temperature. Season both sides of the lamb chops with kosher salt.
- Heat a tablespoon of olive oil in a 12-inch cast-iron or heavy-bottomed skillet over medium-high heat.
- Once the skillet is hot, add the lamb chops in a single layer, without crowding the pan. Scatter the smashed garlic around the meat.
- Cook the lamb chops without moving them for 2 minutes. Flip and continue cooking for another 2 minutes or until medium-rare.
- Add the butter to the pan.
- Using a large spoon, tilt the pan to pool the butter on one side, then baste the lamb chops by continuously spooning the butter over them for about 1 minute.
- Remove the lamb chops from the pan and let them rest for a few minutes before serving. Drizzle the chops with the butter from the pan and finish with a sprinkle of flaky sea salt and chopped parsley. Serve hot.
Notes
Storage and Reheating
Store leftover lamb chops in an airtight container in the refrigerator for a day or two. You can eat them cold or in a small dry skillet for a few minutes over medium heat.
Nutrition
Calories: 492.6kcalCarbohydrates: 2gProtein: 45.8gTotal Fat: 32.3gSaturated Fat: 14.7gCholesterol: 179.8mgSodium: 456.5mgPotassium: 628.5mgFiber: 0.1gSugar: 0.1gNet Carbohydrates: 1.9g
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